NOTES & TIPS

Blueberries. Use smaller blueberries if possible, so that they can be more evenly distributed in the dough. Then you’ll get more frequent bites with blueberries in them. Sweetener. I use a natural sugar-free sweetener called swerve, which is an erythritol blend that measures the same as sugar. Any other dry sweetener will also work well; for best results, make the appropriate sweetener conversions by weight so that you end up with the correct amount of sweetness. Note that pure erythritol is only about 70% as sweet as sugar, and often comes in rather large granules that should be powdered using a Nutribullet or similar blender before using. Almond Flour. I’ve used blanched almond flour sold by brands like Trader Joe’s, Kirkland, and Bob’s Red Mill, all of which work well. Almond flour typically comes in blanched variety, which means that the skins are removed. You can buy them in many supermarkets like Whole Foods, or they can be purchased online at Amazon. Dough Consistency. I recommend measuring out the main ingredients by weight, which will ensure the correct consistency and texture for the dough. Don’t have a kitchen scale? If you’re using the volume estimates, in the third step when you’re adding heavy cream, you should add just enough until the mixture is able to form into a cohesive dough. Avoid adding too much, or else the scones won’t be able to hold their form when baking.